Mushroom and asparagus risotto
Recipe by Kat Liendgens
- 3 cups of mushrooms (Chanterelles are best, but you can use portobello as well)
- 1 bunch of asparagus
- 1 shallot
- veggie bouillon
- 3 cups of arborio rice
- 1 cup Parmesan cheese
- Couple of handfuls of pistachios
- Olive oil, pepper, salt
Prep. Time → 10 min
Cook Time → 50 min
1. DIRECTIONS:
- Cut asparagus into 2-3 inch pieces, put in plastic bag along with salt, pepper, any other spice you like and olive oil. Share bag to distribute everything evenly
- Roast asparagus until soft and put aside
- Roast pistachios and put aside
- In a pan, sauté shallot and mushrooms
- Add rice and gradually add more and more bouillon, let rice soak it all up before adding more
- Add asparagus and cheese
- Put pistachios on top
Alternative:
Roast the asparagus whole, serve on the side and use frozen peas in the risotto
main courses October 09, 2019 22:51
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